1. Cleaning, Sanitation, Safety Why do cleaning, sanitation, and safety matter?

2. Cleaning vs. Sanitation free of soils Reduced pathogens free of pathogens Clean Sanitary Sterile

3. Cleaning Principles of cleaning – penetration – suspension – rinsing Cleaning agents determined by: – type of water – water temperature – surface to be cleaned – type of soil to be removed protein grease water soluble

4. Sanitation 1.Clean 2.Sanitize a)heat: submerse in 170º water for ___ seconds or 180º water for ___ seconds or steam b)chemical sanitation: immersion for ________ or exposure to double strength

5. Sanitary Facility Design Selection of easy-to-clean/easy-to-sanitize materials Adequate and convenient water supply Trash removal Rest rooms Sinks: – for ____________ 3-compartment sink (wash, rinse, sanitize) – for ____________

6. Maintenance Organize and schedule cleaning tasks Part of “production” schedule For preventive maintenance, keep a file on each piece of equipment Pest control: plan Put steel wool in pipe holes

7. Standards Public Health Service **health departments National Sanitation Foundation International (NSFI) **Occupational Safety and Health Administration (OSHA) National Safety Council

8. Safety Occupational Safety and Health Act (1971): it is illegal *not* to have a safe working environment Accident = “any suddenly occurring, unintentional event that causes injury or property damage”

9. 3 Es of Safety E_____________ – building/equipment features – minimize cross traffic E_____________ – policies, training – analyze causes of accidents unsafe acts vs. unsafe conditions *falls, *strains from lifting; cuts, burns E____________ – inspections – rotating responsibility *causes of most lost time